| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Dishes, Side | 1 | Servings |
INGREDIENTS
| 3 | T | Butter |
| 3 | Size zucchini, up to 4 | |
| 1 | T | Oil |
| 2 | Shallots or 1 onion, chopped | |
| 1/2 | c | Parmesan cheese, grated |
| 1 | c | Cream or half and half |
| 3 | Eggs | |
| Nutmeg, salt and pepper to | ||
| taste | ||
| Tomato coulis |
INSTRUCTIONS
Pre heat oven to 350 F Butter a small Pyrex. Slice zucchini 6mm , not too thin. Melt butter with oil in a large frying pan until butter foams. Saute zucchini until wilted and lightly colored. 4.Add shallots and cook 1 minute ( if you're using onions cook 3 minutes) 5 .Reduce heat cook 3 minutes more. 6.Stir together eggs, cream, salt and pepper and 1/2 the cheese. Stir in pinch nutmeg. 7. Stir zucchini into egg mixture, Pour into prepared pan. 8. Bake in 250 F oven about 30 minutes. Sprinkle cheese and bake until a toothpick inserted in the middle comes out clean. 9. Remove from oven. Let sit 10 minutes. Cut into squares. 10. Serve topped with tomato coulis. NOTES : May be done ahead up to 4 hours and reheated. Recipe by: Gourmet Magazine Posted to JEWISH-FOOD digest V97 #225 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 03, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1680
Calories From Fat: 1456
Total Fat: 165.2g
Cholesterol: 1019.7mg
Sodium: 1072.6mg
Potassium: 458.2mg
Carbohydrates: 9.8g
Fiber: 0g
Sugar: 1.3g
Protein: 43.3g